The process of flavoring sausages with smoke. Beside enhancing the taste, the smoking process has also other benefits, like extending preservation, better and more attractive look and preventing the growth of bacteria and more.
We have our own distinctive process of smoking sausages and meats for over 30 years.
BAVARIAN ROAST SUCKLING PIG (Bayrisches Spanferkel)
You have a party or a special event? Be different and amaze your guests !
In Germany, suckling pig is seared in a hot oven and then roasted in moderate heat.
Should be ordered at least 3 to 7 days in advance. The pick-up will be scheduled at your convenience to be ready, perfectly cooked and at the right temperature to go directly to the table.
Suckling pig has a more distinct pork flavour than most commercial pork cuts, and the taste can be different as well. You can chose a piglet to accommodate from 12 to 20 guests.
Charcuterie Frick is a family business !
Shortly after his arrival in Canada in 1985, Stefan founded Charcuterie Stefan Frick in Lacolle, Quebec .
Stefan is an exceptional butcher with an excellent reputation. He knows all the secrets of the traditional german food, german sausages and more.
Charcuterie Stefan Frick initially earned its reputation among the European clientele who had migrated to Canada years before. This loyalty continues today and we are very proud of it.
Charcuterie Stefan Frick is a family business run by Stefan, his wife Wally and her sons Tobias and Oliver.
Why charcuterie frick?
What our clients say about us and our products.
“Thank you for making my wife birthday special! I’ve get a piglet for my wife birthday. It was perfectly prepared, everybody love it.
Thank you !”
“Thank you for your very professional and prompt service. As far this is the place to find the best sausages in town.”